Hot Fudge Cake Pudding

"Of all the different kinds of desserts, puddings are the ones to call "comfort food" (Mildred 74). But I wanted to take pudding to a whole new level, which is why I decided to make hot fudge cake pudding for my fourth post. It's basically like a brownie complimented by chocolate pudding as a sauce on the bottom of it. "Look for variety in texture as well as flavor: smooth and custardy, like Hot Fudge Cake Pudding" (Mildred 74). This is exactly correct, the outcome tasted great and it had an incredibly smooth/custardy texture to it; a pleasure to indulge in. This dish is a good enhancer to go with any regular meal! Below is the final product of the recipe that came out of The Good Housekeeping Illustrated Book of Desserts.


Ingredients:

• 2 1-ounce envelopes unsweetened baking chocolate flavor
• 1.5 cups buttermilk baking mix
• 1 cup milk
• 2 teaspoons vanilla extract
• 1 cup sugar
• 2 tablespoons unsweetened cocoa

Steps:

1. Preheat oven to 350. Beat chocolate flavor, buttermilk baking mix, milk, 2/3 cup sugar, and vanilla extract in large bowl with wire whisk until smooth. Pour batter into 12x8 inch glass baking dish
2. Mix Cocoa and remaining sugar in small bowl. Sprinkle over batter in baking dish
3. Carefully pour 1.5 cups of boiling water over mixture, do not stir
4. Bake 25 minutes
5. Serve immediately or sauce will be absorbed into cake

Don't forget to serve immediately, over wise the sauce will be soaked up by the cake

Cooked to perfection; straight outta oven

It turned out perfectly gooey. Mmm so scrumptious!



It may look disgusting in the pictures, but trust me when I say this is absolutely addictive.

I was very pleased with the way the final product turned out. My only issue with this was that it was hard to find envelopes of unsweetened baking chocolate flavor needed in the ingredients list. However, it was all definitely worth when you consider how great the taste of this was in the end.

If you made this dish, would you change anything in the ingredients to make it different? If so, what would you change?

Citation:
Ying, Mildred. The Good Housekeeping Illustrated Book of Desserts. New York: Hearst, 1991. Print.